How to make Collagen Citroen Sorbet
To make my collagen lemon sorbet, I used the new lemon collagen from further food! It is so light and refreshing! I love this sorbet on a warm summer day!
I love to add collagen to my recipe to get all the benefits of collagen!
Collagen supplementation: evidence-based applications for health and performance
If there is one supplement, I think almost everyone could benefit – few people actually use consistently – it’s collagen.
You probably heard it as a ‘beauty protein’, and certainly, collagen does great things for your skin. But it’s so much more than that. Think of it as structural support for your entire body – joints, bones, intestine, skin, ligaments, even your sleep quality. It is the glue that literally keeps us together.
What most people do not realize is that our natural collagen production is rapidly decreasing with the age-gods in our mid-twenty and accelerate in our forty and then. Add stress, processed foods and chronic inflammation and it is a perfect storm for poor skin, joint pain, leaking intestine and bone loss. The good news? Collageno supplementation has been shown to help with this.
Let’s start with the skin. One of my favorite studies gave women only 2.5 grams of collagen peptides a day and followed the effects. After just 8 weeks they had considerably fewer wrinkles and more hydrated skin[^1]. Another meta-analysis from 2019 published the results of various studies and found consistent improvements in elasticity and firmness[^2]. No expensive creams required – only internal support from within.
Joints and bones? Collagen also shines here. A study about athletes who did 10 grams of collagen every day showed that they had considerably less joint pain during movement compared to placebo[^3]. And postmenopausal women who supplement collagen had a higher bone mineral density after 12 months – especially in combination with vitamin D and calcium[^4]. It is one of the easiest ways to support your skeleton without adding extra burden to the liver or kidneys such as some calcium-heavy protocols.
But collagen is not just about bones and beauty. If you deal with intestinal problems – views, food sensitivities, IBS or leaking intestine – helps collays (especially the glycine it offers) strengthen the intestinal wall. One study with CACO-2 cells (a model for intestine lining) showed that glycine reduced inflammation and improved barrier function, even in the presence of stressors such as lipopolysaccharides[^5]. Translation? A more resilient intestine lining and in general fewer inflammations.
There are even evidence that collagen can improve sleep quality. Glycine again plays a role here. Before going to sleep, it helps to lower the body temperature of the core, soothes the nervous system and promotes deeper, more soothing sleep[^6]. It is one of the reasons why I like to use collagen in an evening tea or hot drink is a soft wind-down tool that feeds while it relaxes.
The key here is consistency. You don’t need huge doses – everything from 10 to 20 grams per day is enough. And although Bone Bouillon is a beautiful, nourishing source (and one that I like to recommend), collagen peptides are incredibly useful and organic available. Just stir them in coffee, shakes or soup and you are ready to go.
One thing to keep in mind: collagen is not a complete protein. It is rich in glycine, proline and hydroxyproline – but low in tryptophan and certain essential amino acids. So always combine it with a complete protein source such as eggs, beef or whey to complete things.
At the end of the day, Collagen is one of those fundamental pieces that supports how we feel and function – Quetly, subtle and powerful. It’s not flashy. It doesn’t work at night. But when it is used consistently, it helps you to build from the inside – a stronger skin, stronger joints, better digestion, deeper sleep. And those are things that we all deserve at any age.
Furthermore, eating is so generous, if you use code Mariamindbody, you save great!
Collagen Citroen Sorbet
Beat all the ingredients together in a large bowl. Taste and adjust sweetness as desired.
Place the mixture in the ice maker. 15 minutes Churn. It should look slushy.
Now serve the frozen lemonade in glasses, or transfer an hour to a container and freeze for an hour. If it is still slushy, just let it cool in the freezer for half an hour, stir it again. Repeat until it has a sorbet texture. Serve with an ice cream scoop.
Calories: 42.2 | Fat: 0.1G | Egg white: 7.4G | Carbohydrates: 3.3G | Fiber: 0.4G | P: E ratio: 2.5
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